This beef is slow raised and humanely butchered, locally. Sold frozen, tray packed.

The most plentiful cut, and made famous on the Aussie BBQ. This tender cut has so many uses. Rump really is a most versatile cut. . The traditional rump steak on the barbecue never disappoints, and try marinating for an enhanced eating experience.

Rump Steak is a delicious cut of beef and can make an extremely tasty meal if you know how to cook it. We tend to enjoy rump steak when it’s cooked on the BBQ or when it’s braised, but there are heaps of ways to cook rump and it’s a great type of meat to experiment with. If you’re looking for a method that will guarantee a delicious steak, then here are a few tips to follow

Cooking Rump Steak on the BBQ:

Firstly, make sure the steak is thawed. When the meat is at room temperature before cooking, the heat is able to permeate the muscle fibre more evenly and quickly, allowing your steak to remain juicy and tender.

About 20 min before you put the steak on the grill, season it with salt and pepper and rub in a little oil. You shouldn’t need a complex marinade if you have purchased good quality meat, as the natural flavours should be tasty as they are.

If your steak is around an inch thick cook if for 6-7 minutes on each side, turning it only once. Continuously turning your steak will only result in loosing juices and slowing the cooking process.

Keep in mind that the heat on various barbecues may differ, so you may need to leave your steak a little longer if it isn’t quite hot enough.

Braising the Rump Steak:

Braising your rump steak is a fantastic way to tenderise the meat, helping to break down the connective tissue and muscle fibres while cooking. Since the fat generally sits on one side of the rump, there isn’t much fat throughout the meat. Braising will help to soften the lean section of your steak making it soft and tender.

Salt and pepper your steak before cooking and if you want some extra flavour, rub some smashed garlic into the steak, wrap it in gladwrap and leave it overnight.

When you place the steak into boiling water, also add sliced onions. Cook for around 20 minutes before pouring through a sieve or strainer. Make sure to keep the broth as it will be needed later.

Drizzle some oil over the boiled meat and brown all edges of the steak in a fry pan to seal the natural juices.

Place the steaks into the oven, add 1/4 cup of the broth and cook covered for 40 minutes.

Add another ½ cup of broth and turn the steaks. Cook for another 40 minutes before removing and serving.